The Best of Both Worlds: Blueberry Apple Pie Cookies!
Get ready to experience a truly magical blend of two classic desserts! Our Blueberry Apple Pie Cookies are here to bring the comforting aroma of a warm fruit pie and the delicious joy of a freshly baked cookie all into one irresistible bite. This recipe is the perfect solution for those moments when you can’t decide between a flaky-crusted pie and a chewy, sweet cookie—now you don’t have to!
Each bite of these delightful treats is a celebration of juicy blueberries and tender apples, all wrapped up in a golden, flaky crust that mimics the perfect pie shell. It’s an innovative twist on a classic flavor combination that’s both wonderfully familiar and excitingly new. The contrast of the sweet fruit filling with the crisp cookie exterior is a truly unforgettable experience that will have everyone reaching for another.
Whether you’re sharing them at a cozy gathering, packing them for a picnic, or simply savoring one with your morning coffee, these cookies capture the warmth and comfort of homemade pie in a perfectly portable form. They’re easy to make, fun to share, and guaranteed to become a new favorite in your recipe collection. Get ready to bake up some pure, delicious magic!
More Apple and Blueberry sweets!
These Air Fryer Frosted Apple Hand Pies are oh so delicious and super easy to make! With only a few basic ingredients and your Air Fryer, you can have a yummy treat the whole family will love!
This easy Air Fryer Apple Turnovers Recipe is an absolute must-try! It only requires 3 ingredients and is so super easy! The turnovers come out of the Air Fryer light, flaky, and oh so good!
These fabulous little Blueberry Brie Bites pack a big flavor sensation that you will love! The best part is how easy they are to make! You only need 3 ingredients and very little time to make these scrumptious bite-size treats! They are a perfect bite-sized treat for breakfast or for dessert.
Fall is in the air! Apple orchards will start making huge batches of cider and apple fritters and more! I can’t wait to go apple picking so I can bake these delicious Apple Glazed Donuts with my son!
Ingredients:
- 1 package (2 crusts) – refrigerated pie crusts
- 3 T unsalted butter
- 2 medium apples, peeled and diced into small pieces
- 1 c fresh blueberries
- ½ c brown sugar
- 2 T lemon juice
- 2 T water
- 1 T cornstarch
- ½ c powdered sugar
- 3 T heavy cream
Directions:
- Preheat the oven to 350 degrees. Prepare your baking sheets by lining them with parchment, and set them aside.
- In a medium saucepan, combine the diced apples, blueberries and the butter. Heat over medium heat for about 5 minutes or until the butter has melted.
- Add in the lemon juice and brown sugar. Continue to heat over medium and cook for an additional 5-10 minutes or until the apples are tender.
- Meanwhile, in a small bowl, combine the water and cornstarch.
- Add the cornstarch mixture to the tender apple and blueberry mix and stir constantly for a minute. The liquid mixture should thicken. Remove from the heat. Allow to cool until cookies are ready to assemble.
- Carefully unroll the pie crusts.
- Using a 3-inch round cookie cutter, cut as many rounds as you can out of one crust. Save the scraps and reroll and cut out as many rounds as possible. In total, you should have 12-14 cookies.
- With the remaining pie crust, use a pizza cutter to cut ¼ or so inch strips.
- Lay about half of the strips on your work surface with at least half an inch between each strip.
- Flip every other strip up and lay another strip perpendicular to the other to start your lattice. Replace the strips that were flipped up. Take the strips that were not flipped the first time and flip them up, out of the way. Place another new strip perpendicular and lower the strips again. Repeat until you’ve used all the strips of crust.
- Using a rolling pin, gently roll the lattice to press the pieces together.
- Use your round cookie cutter to get as many lattice pieces as possible. Save the scraps and continue to reroll and cut until you’ve got enough lattice pieces for your bottom rounds.
- Place about one tablespoon’s worth of the pie filling in the center of the whole round crust.
- Place a lattice piece on top and use the prongs of a fork to press the two crusts together to create a seal.
- Using a pastry brush, brush a light layer of heavy cream over the cookie and quickly sprinkle with the turbinado sugar.
- Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool before drizzling with icing.
- To create the icing – in a small bowl, combine the powdered sugar and heavy cream.
- Drizzle the icing over the cookies. Let cool on a wire rack.
Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days.
Print the Recipe:
Blueberry Apple Pie Cookies
There’s something truly magical about the aroma of fruit pie mingling with freshly baked cookies—and that’s exactly the experience these Blueberry Apple Pie Cookies bring straight from your oven. Each bite is a celebration of juicy blueberries and tender apples wrapped in a golden, flaky crust. Whether you’re sharing them at a cozy gathering or savoring one with your morning coffee, these delightful treats capture the warmth and comfort of homemade pie in a perfectly portable form.
Ingredients
- 1 package (2 crusts) - refrigerated pie crusts
- 3 T unsalted butter
- 2 medium apples, peeled and diced into small pieces
- 1 c fresh blueberries
- ½ c brown sugar
- 2 T lemon juice
- 2 T water
- 1 T cornstarch
- ½ c powdered sugar
- 3 T heavy cream
Instructions
- Preheat the oven to 350 degrees. Prepare your baking sheets by lining with parchment, set aside.
- In a medium saucepan, combine the diced apples, blueberries and the butter. Heat over medium heat for about 5 minutes or until the butter has melted.
- Add in the lemon juice and brown sugar. Continue to heat over medium and cook for an additional 5-10 minutes or until the apples are tender.
- Meanwhile, in a small bowl, combine the water and cornstarch.
- Add the cornstarch mixture to the tender apple and blueberry mix and stir constantly for a minute. The liquid mixture should thicken. Remove from the heat. Allow to cool until cookies are ready to assemble.
- Carefully unroll the pie crusts.
- Using a 3 inch round cookie cutter, cut as many rounds as you can out of one crust. Save the scraps and reroll and cut out as many rounds as possible. In total, you should have 12-14 cookies.
- With the remaining pie crust, use a pizza cutter to cut ¼ or so inch strips.
- Lay about half of the strips on your work surface with at least half an inch between each strip.
- Flip every other strip up and lay another strip perpendicular to the other to start your lattice. Replace the strips that were flipped up. Take the strips that were not flipped the first time and flip them up, out of the way. Place another new strip perpendicular and lower the strips again. Repeat until you’ve used all the strips of crust.
- Using a rolling pin, gently roll the lattice to press the pieces together.
- Use your round cookie cutter to get as many lattice pieces as possible. Save the scraps and continue to reroll and cut until you’ve got enough lattice pieces for your bottom rounds.
- Place about one tablespoon’s worth of the pie filling in the center of the whole round crust.
- Place a lattice piece on top and use the prongs of a fork to press the two crusts together to create a seal.
- Using a pastry brush, brush a light layer of heavy cream over the cookie and quickly sprinkle with the turbinado sugar.
- Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool before drizzling with icing.
- To create the icing - in a small bowl, combine the powdered sugar and heavy cream.
- Drizzle the icing over the cookies.
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